Cookie Ice Cream Sandwiches
Cookie ice cream sandwiches are made with a creamy, thick layer of vanilla ice cream between two soft chocolate chip cookies then rolled in mini chocolate chips or sprinkles.
Ingredients
- 24 chocolate chip cookies , homemade or store bought
- 1 quart vanilla ice cream , or your favorite flavor
- 1 cup mini chocolate chips, nuts or rainbow sprinkles , optional
Instructions
- Prep: Make cookies if needed and cool completely. Slightly soften ice cream by setting at room temperature for 10 minutes and place toppings in shallow dish.
- Assemble cookie sandwiches: Lay one cookie on the counter with flat side up and place about 1/3 cup ice cream on top. Place another cookie flat side down on top of the ice cream. Gently press the sandwich together just so the ice cream spreads to edges.
- Roll in toppings: Immediately roll the ice cream sandwich in desired toppings.
- Freeze: While you can serve these right away (albeit a bit messy), I prefer to wrap them and place in the freezer for 2-3 hours to firm.
Notes
- You can also use 4 cups homemade vanilla ice cream.
- Halve the recipe and use a pint of ice cream instead.
- Swap chocolate chip cookies for sugar cookies and make a sugar cookie ice cream sandwich instead.
- To store: Wrap each sandwich in plastic wrap and store at the back of the the freezer in a freezer safe bag or bin up to 3 months.
Nutrition
Calories: 349kcal, Carbohydrates: 44g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 39mg, Sodium: 152mg, Potassium: 197mg, Fiber: 2g, Sugar: 33g, Vitamin A: 366IU, Vitamin C: 1mg, Calcium: 118mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
